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Army Mom Profile
Dec 7th, 2010
Nobody messes with me
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Submitted Recipes (12)
Posted on: Dec 15th, 2010
When I was growing up, I never saw spring lamb, hut I have come to love its sweet flavor. Like so many of the recipes in our kitchen, this uses I ingredients that all come into season together. There is a hit of French technique in use here. If I were making this in a purely Italian way, I would ..
Posted on: Dec 23rd, 2010
Pots de creme (pronounced poe de krem) get their name from the little pots with lids that are traditionally used to bake the custard. Since these are expensive and have only one use, you can use small ramekins instead. Because pots de creme are made with a mixture of milk and cream, they are halfway ..
Posted on: Dec 9th, 2010
Gratin is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on ..
Posted on: Dec 16th, 2010
I never saw cavolo nero, black cabbage or Tuscan kale, which is a native of Toscana, until I came to London. The cabbage doesn't look black at all when it is raw — it is a dark green color —— but once it has been cooked properly (for around 40 minutes) it turns completely black — ..
Posted on: Dec 16th, 2010
Salmon is one of the healthiest foods you can eat. It's bursting with omega-3 fatty acids, protein, vitamins, and minerals. It may help reduce the chance of developing heart disease and Alzheimers. In fact, the American Heart Association recommends eating some type of fatty fish at least twice ..
Posted on: Nov 9th, 2010
Here’s a tasty little supper for listless eaters on a hot night. For tomatoes I pick what’s in my garden, which is likely to be a mixture of ripe red Sweet 100s, orange Sun Golds, Green Zebras, and a yellow heirloom or two. These briefly cooked tomatoes, caught just at the moment between fresh ..
Posted on: Nov 5th, 2010
“This is like eating a cloud” writes Ann Clark, speaking of her wonderful boozy dessert soufflé in Quick Cuisine, one of my favorite cookbooks. Savory versions are also cloud-like and unbelievably easy to make in return for so much drama. This soufflé-omelet is a great standby for when you ..
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